Bangbangji is a special dish of Han nationality. It is a cold dish in Sichuan cuisine. The main ingredient is chicken, and its taste type belongs to "strange taste". It has all the flavors of hemp, spicy, sour, sweet, fresh, salty and fragrant.

It breaks through the bottleneck of traditional snacks, adapts to the new catering mode of modern lifestyle, and has the characteristics of unique taste, novel product mix and brand operation. It contains a series of classic dishes of cooked food in central Sichuan, which combines various cooking techniques such as marinating, mixing and soaking, and has a series of special flavors such as spicy, spiced, pickled pepper, rattan pepper, spicy, salty and sauced, and is a typical representative of cooked food in Chengdu.

Chinese snacks

Shenzhen Ruifengmei Catering Management Co., Ltd. is a famous training institution for braised dishes. Since it was formally established and registered in 2005, it has developed into a well-known snack training institution in Shenzhen after 9 years of sustained and stable operation. Shenzhen Ruifengmei (Group): Shenzhen Chinese Snack Training Institution, Changsha Chinese Snack Training Institution, Xi 'an Chinese Snack Training Institution and several other public companies.

Ziyan baiwei chicken

Ziyan brand cooked food is a famous real estate food in Sichuan Jiazhou (now Leshan City), and it is the leader of cooked food industry in China. Ziyan Enterprise adheres to the concept that food industry is moral industry. With its unique taste, industry-leading modern production scale and quality management system, strong market investment and the support of excellent marketing team, the specialty store has rapidly developed to Chengdu, Chongqing, Nanjing, Shanghai, Hefei, Wuhan, Suzhou, Hangzhou, Zhengzhou, Wuxi, Nantong and other cities, and has also traded with Su Guo in Nanjing, Hualian in Beijing, Auchan in France, and Wuhan Asia.

Wanchun pot-stewed meal

In the early Qing Dynasty, according to their respective characteristics, "halogen" has formed two major factions and four major halogen systems, namely, "South halogen" and "North halogen". Among the four major halogen systems, Sichuan halogen, Guangdong halogen, Chaozhou halogen and Hakka halogen stand out from the crowd. Sichuan brine is divided into three types: red brine, white brine and yellow brine, among which Wanchun brine dish is the representative of yellow brine.

In fact, Wanchun pot-stewed meal is not a patent of one person, and no one has registered it. It is a private technical formula of Zhoujia and Li family in wanchun town, Wenjiang County, and it is widely circulated with its unique pot-stewed meal flavor. Now, Wanchun pot-stewed meal is almost from the hands of several brothers of the Li family and their disciples and grandchildren. These people have finally brought Wanchun pot-stewed meal flavor to Chengdu today.

It is said that the old pot-stewed food in Wanchun has a history of nearly a hundred years, and it is a fine pot-stewed food cooked by absorbing the flavor of pot-stewed food from many places. It is said that it is not until the Chinese New Year holiday that people in Chengdu will taste delicious pot-stewed food when entertaining relatives and friends. Later, this kind of pot-stewed food technology was handed down from generation to generation, and restaurants were widely opened in wanchun town, becoming a famous local specialty.

Bashiguan bittern

Sichuan Bashiguan Kitchen Technology Co., Ltd. has a history of 20 years. It is a cooking technology research and development unit of "Shanghe Bangrong Sichuan Cuisine" with more than 20 local famous chefs. It is famous for its natural, authentic and authentic features. It mainly researches and develops special Sichuan cuisine dishes for large-scale restaurants in China, and provides professional technical support for catering entrepreneurs through the transfer of recipe technology and online correspondence. initiate/create by oneself